Spread squash onto foil-covered rimmed baking sheet. Drizzle with 2 Tbsp. vinaigrette; stir to evenly coat squash.
Bake 20 to 25 min. or until squash is tender.
Combine Brussels sprouts and feta. Cover large platter with spinach; top with squash and Brussels sprouts mixture. Add rice, nuts and pomegranate seeds to platter.
Serve with remaining vinaigrette.
The ingredients for this satisfying salad can be prepared ahead of time. Refrigerate (in separate airtight containers) up to 2 days before using to assemble salad as directed. Or, you can instead assemble the salad as directed and refrigerate up to 6 hours. Serve with the remaining vinaigrette as directed.
Brussels sprouts should have a fresh green color, a firm body and tight fitting leaves. Remove any loose or yellowing leaves from stem of each sprout before using. Trim and discard ends of stems. Rinse sprouts, then drain.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 23g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.